Archive for May 1st, 2010

Chinese Mandarin – Shipbuilding Pavilion opens to public

Saturday, May 1st, 2010

The opening ceremony of China Shipbuilding Industry Corporation Pavilion at a square within the pavilion

The opening ceremony of China Shipbuilding Industry Corporation Pavilion at a square within the pavilion

The pavilion reveals its emblem and mascot.

The pavilion reveals its emblem and mascot.

China Shipbuilding Industry Corporation Pavilion officially opened to public this morning. It also unveiled its emblem and mascot.

The pavilion is the corporate pavilion of China Shipbuilding Industry Corporation, a major state-owned company and one of largest ship makers and ship repairers in China

The pavilion at Zone E covers an area of 18,000 square metres. It has a main exhibition hall, a square and a service area.

Its walls are mostly made of aluminum materials with wave patterns.

Its emblem has the shape of Chinese characters of “ship” (船舶) with a sail at its background. The mascot of the pavilion is a drop of water in the corporation’s typical blue colour with hands and legs.

(Source: en.expo2010.cn)

Study Chinese – Fish in Egg Custard

Saturday, May 1st, 2010

Fish in Egg Custard

Features: Light yellow in color.

Taste: The fish meat is tender and the eggs taste delicious.

Ingredients:

1 freshwater fish (crucian carp ) of about 250 grams (0.55lb)

3 eggs

2 grams (1/2tsp) cooking oil

3 grams (1/2tsp) salt

1 gram (1/4tsp) MSG

150 grams (3/5 cup) water

5 grams (1tsp) scallion and ginger juice (Soak finely chopped ginger and scallions in water and then remove them from the water)

5 grams (1tsp) cooking wine

Directions:

(1)Gut the fish, remove its scales and fins and wash it clean. Put 1,000 grams (4 cups) of water in a pot over hot fire. When it boils, put the fish in the water for 1 minute. Take it out, wash it again and put into a container.

(2)Break and beat the eggs. Add the salt, MSG, water, cooking wine, oil, and ginger and scallion juice. Stir this well. Put the fish onto the egg mixture and steam for 10 minutes.

(Source: culture.chinese.cn)

Learn Chinese Podcast – Shanghai Dumplings (Tang Bao)

Saturday, May 1st, 2010
Shanghai Dumplings (Tang Bao)
Shanghai Dumplings (Tang Bao)

Shanghai dumplings are a kind of steamed stuffed bun with a lot of soup inside. They are exquisite with thin skin and ample stuffing made of shrimp or crab meat. Steamed Shanghai dumplings look beautiful and taste fresh.

(Source: culture.chinese.cn)